Turkey Free Herb & Garlic Chimichurri
Bright, garlicky, and loaded with fresh herbs, this chimichurri is the kind of sauce that makes everything it touches taste better. Parsley and cilantro form the herbaceous backbone, while minced garlic, a hit of crushed red pepper, and a squeeze of fresh lemon juice give it that signature punchy depth. A slow drizzle of extra-virgin olive oil brings it all together into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. The whole thing is completely plant-based, so there's zero concern about animal proteins sneaking in — it's naturally free of poultry in every sense. That 15-minute rest at room temperature is the secret step you don't want to skip; it lets the herbs soften and the flavors meld into something that tastes like it took far more effort than it did. Spoon it over grilled vegetables, stir it into grain bowls, or use it as a bold dipping sauce — the possibilities are genuinely endless.
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Learn more →Ingredients
6 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine the parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper in a medium mixing bowl and stir together until evenly mixed.
- 2
Add the lemon juice and whisk to combine, then pour in the olive oil in a slow, steady stream, whisking constantly until the sauce is cohesive and the oil is fully incorporated.
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